← Back to Search Results
grilling, steaming American
Littleneck with Herb Butter

Photo by:
Comments: 0
 

Recipe

Yield: Serves 6

Ingredients

  • Approximately 12 small littleneck clams per person, well-scrubbed

For the Sauce:

  • 1 cup melted butter
  • 2 garlic cloves, minced
  • 2 tablespoons minced parsley
  • 1 tablespoon chopped tarragon leaves
  • 1 tablespoon chopped chives
  • Freshly ground black pepper, to taste

Directions

Place the clams in the freezer for 10 minutes before cooking.

Prepare the sauce: In a small saucepan, bring the butter to a simmer over medium-low heat. Pour into a glass measuring cup and let stand 5 minutes. Skim off and discard the foam on top. Pour the clarified butter into a bowl, discarding the milky residue. Add the garlic, parsley, tarragon, and chives. Season with pepper to taste and set aside.

In a large covered steamer kettle, bring 1 cup cold water to a rolling boil over high heat. Place the clams in the steamer basket, cover, and cook the clams just until they open. (Peek in after about 4 minutes.) Using tongs or a slotted spoon, begin transferring the open clams to a large bowl. Discard any that do not open.

Strain the clam juice through a fine sieve into the butter mixture, leaving any sand in the bottom of the kettle; heat slightly. Season with the pepper. Divide the clams evenly among warm soup bowls and cover with sauce.

To grill the clams: Prepare a charcoal fire. When the coals are dusty and glowing, place the clams on the grill. As they open, use long tongs to transfer them to a large bowl. Use the clam juice that collects in the bottom of the bowl to make the sauce.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

354kcal (18%)
64mg (6%)
16mg (27%)
363mcg RAE (12%)
364mg
12mg
14g
0g
0g
3g
118mg (39%)
66mg (3%)
20g (98%)
32g (49%)
15mg (85%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
new-american-table New American Table
by Marcus Samuelsson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
in-the-kitchen-with-david In the Kitchen with David
by David Venable
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?